Liquid Jade Matcha
Introduction: Also known as ‘Powdered green tea’ and traditionally used in ‘Chanoyu’ – the Japanese Tea Ceremony. Matcha has a special spiritual significance in Japan. It is said that a person operating within the rules of Chanoyu finds the five senses working at their fullest. Just as Matcha is essential to Japan’s traditional art of the tea ceremony, a cup of Matcha brings about mental concentration, emotional stability, and composure of the mind. Unlike black tea and green tea whose ingredients are infused in water and discarded, Matcha has ingredients that can be utilized fully to activate the organic functions of human body. It is a beverage good for both the mind and the body. Matcha contains essential vitamins and minerals and has shown long term health benefits due to its many disease fighting nutrients.
It has 9 times the beta carotene of spinach, 4 times that of carrots, and approximately 10 times the polyphenols and antioxidants of regular teas.
In making this tea, the tea plants are covered with bamboo mats in the last few weeks of their growing season to promote full flavor. After the leaves are plucked, they are immediately steamed to spread the chlorophyll throughout the leaves and stop any oxidation. The leaves are then dried and rapidly cooled. The resulting dried product is called rough tea, or Aracha. Aracha is then cut into small pieces and the twigs, veins and stems are removed. The leaves are dried again and the resulting product is known as Tencha. Tencha is then ground by stone mills in a climate-controlled, clean room to produce Matcha. A single mill can only process 40 grams of leaves per hour.
Matcha has a sweet, buttery and rich oceanic taste. It is ideally prepared with a bamboo whisk in a bowl. However, it can also be prepared in a variety of drinks, shakes and smoothies.